Piña Colada Poke Cake

This Piña Colada Poke Cake is a tropical twist on a classic dessert, featuring rich coconut cream, sweet pineapple, and a moist white cake that soaks up all the delicious flavors. It’s like a sunny beach vacation in every bite.

Why You’ll Love This Recipe

I love how this recipe brings the essence of a piña colada into a decadent cake. It’s incredibly easy to make, starting with a boxed cake mix and elevated with pineapple, coconut milk, and whipped topping. The poke technique ensures every slice is full of creamy, fruity goodness. It’s perfect for summer gatherings, potlucks, or just when I want something fun and tropical.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White or yellow cake mix

• Eggs

• Vegetable oil

• Crushed pineapple (with juice)

• Cream of coconut

• Sweetened condensed milk

• Whipped topping (like Cool Whip)

• Shredded sweetened coconut

• Maraschino cherries and pineapple slices for garnish (optional)

Directions

1. I start by preparing the cake mix according to package instructions, but I often use pineapple juice or some of the juice from the crushed pineapple instead of water for extra flavor.

2. Once the cake is baked and slightly cooled, I use the handle of a wooden spoon to poke holes all over the surface.

3. I mix together the cream of coconut and sweetened condensed milk, then slowly pour this mixture over the cake, allowing it to soak into the holes.

4. After that, I evenly spread the crushed pineapple over the top of the cake.

5. I chill the cake in the fridge for a couple of hours or overnight to let all the flavors meld.

6. Before serving, I top it with whipped topping and a generous sprinkle of shredded coconut.

7. For a festive look, I sometimes add maraschino cherries and pineapple slices on top.

Servings and timing

This recipe makes about 12–16 servings, depending on how I slice it. The total time from start to finish is around 4 hours, including at least 2 hours of chilling time. Active prep and baking take about 45 minutes.

Variations

I sometimes switch things up by using a coconut cake mix or adding a splash of rum extract to the milk mixture for an extra piña colada flavor. Toasted coconut on top gives a nutty crunch, and if I’m feeling fancy, I add a layer of coconut pastry cream before the whipped topping.

Storage/reheating

I store any leftovers covered in the refrigerator for up to 5 days. Since it’s a chilled dessert, I don’t reheat it—it’s best served cold straight from the fridge. I always make sure to keep it tightly covered to maintain its moisture and flavor.

FAQs

What is a poke cake?

A poke cake is a baked cake that I poke holes into and then pour a filling over, allowing it to seep into the cake for extra flavor and moisture.

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure to crush it well and include any juice to keep the cake moist and flavorful.

Is cream of coconut the same as coconut milk?

No, cream of coconut is much thicker and sweeter than coconut milk. I use it specifically for desserts like this one.

Can I make this cake ahead of time?

Absolutely. I often make it a day ahead to let the flavors develop. It’s actually better after chilling for a few hours or overnight.

Can I freeze Piña Colada Poke Cake?

I don’t recommend freezing it with the whipped topping, but the cake itself (before topping) can be frozen for up to a month. I just thaw and top it fresh before serving.

Conclusion

This Piña Colada Poke Cake is one of my favorite summer treats. It’s sweet, creamy, and bursting with tropical flavors that remind me of warm weather and relaxation. Whether I make it for a crowd or just for myself, it always hits the spot.

Piña Colada Poke Cake

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours
• Yield: 12–16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Piña Colada Poke Cake is a tropical-inspired dessert that combines a moist white or yellow cake with crushed pineapple, cream of coconut, and sweetened condensed milk, all topped with whipped topping and shredded coconut. It’s a flavorful and easy-to-make treat perfect for summer gatherings.

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Ingredients

• 1 box white or yellow cake mix
• Ingredients required for cake mix (typically eggs, vegetable oil, water or pineapple juice)
• 1 can (20 oz) crushed pineapple with juice
• 1 can (15 oz) cream of coconut
• 1 can (14 oz) sweetened condensed milk
• 1 container (8 oz) whipped topping (e.g., Cool Whip)
• 1 cup shredded sweetened coconut
• Maraschino cherries and pineapple slices for garnish (optional)

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Instructions

1. Prepare the cake mix according to package instructions, substituting pineapple juice or juice from the crushed pineapple for water if desired. Bake in a 9×13-inch pan.
2. Allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes all over the cake.
3. In a bowl, mix the cream of coconut and sweetened condensed milk until well combined.
4. Pour the milk mixture evenly over the cake, letting it soak into the holes.
5. Spread the crushed pineapple with its juice evenly over the top of the cake.
6. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld.
7. Before serving, top with whipped topping and sprinkle with shredded coconut.
8. Garnish with maraschino cherries and pineapple slices if desired.

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Notes

• Substitute coconut cake mix or add a splash of rum extract for enhanced piña colada flavor.
• Top with toasted coconut for a nutty crunch.
• Store leftovers in the refrigerator for up to 5 days, tightly covered.
• Best served cold; do not reheat.
• The cake base can be frozen before topping for up to one month.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 32g
• Sodium: 220mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg